Keto Marbled Breakfast Bread
Delight your tastebuds with this incredibly delicious Grain-Free Keto Marbled Breakfast Bread!
| Keto Marbled Breakfast Bread | I had absolutely forgotten how much I adore a good marbled quick bread! It’s the perfect solution to indecisiveness–can’t choose between chocolate and vanilla? Well, I say, have both!
A coffee with cream as it’s companion does this breakfast bread well. A good, deeply steeped black tea is a close second. And I want to mention this loaf is absolutely scrumptious on it’s own, but I really do love the chocolate glaze–a thin spreading doesn’t make it too sweet and there is a bit of salt in it to balance it out anyway. I did find myself saving part of the glaze to savor in the last bites of each piece. YUM.
This bread is just a touch shorter in size than our others, it reminds me of the smaller date bread loafs we used to try to win at cake walks during school fairs. (I never won, by the way!) You can always cut a thicker slice if hunger is an issue, but it’s so rich and satisfying, you won’t often need a larger portion-although you might want one!
If you love this bread, you might also enjoy our:
Low-Carb Lemon Blueberry Bread
Enjoy The Recipe, Happy Bread Baking!
Print
Keto Marble Breakfast Bread
- Total Time: about 65 minutes
- Yield: 10-12 slices 1x
- Diet: Gluten Free
Description
Keto Breakfast Quick Bread. Decadent chocolate + vanilla marbled bread recipe. *Each serving has 4.9 net carbs.
Ingredients
Vanilla Bread Batter
- 1 + 1/4 cups almond flour (Bob’s Red Mill)
- 1/4 cup  Swerve Confectioner Sugar Replacement
- 1 teaspoon baking powder Hain Brand is Grain-Free
- 1/2 teaspoon gelatin
- 1/4 teaspoon baking soda
- 1 egg
- 1/4 cup + 1.5 tablespoons full fat coconut milk or half and half
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon apple cider vinegar
- 1 tablespoon olive oil
Chocolate Bread Batter
- 1 + 1/4 cups almond flour
- 1/3 cup Swerve Confectioner Sugar Replacement
- 3 tablespoons cocoa powder (Droste for richer color)
- 1.5 teaspoons baking powder (no baking soda for the chocolate batter)
- 1/2 teaspoon gelatin
- 1 egg
- 1/4 cup + 1.5 tablespoons coconut milk or half and half
- 2 tablespoons of olive oil
- 1/2 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
Chocolate Glaze:
- 2.5 tablespoon melted butter (Earth Balance for Dairy-Free)
- 2.5 tablespoons coconut milk or half + half
- 1.5 teaspoons vanilla extract
- 1/3 cup Swerve Confectioner Sugar Replacement
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt (1/8th if using salted butter)
Instructions
- Preheat oven to 350 degrees
- Line a loaf pan with parchment paper. We prefer this 1 pound pan.
- Start with your vanilla batter: In a large bowl, whisk together almond flour, Swerve, baking powder, gelatin + baking soda. Add your egg, milk, olive oil, apple cider vinegar, vanilla and blend together with a whisk until combined well and batter is smooth. Set aside while you make your chocolate batter.
- Make you chocolate batter: In a large bowl, whisk together almond flour, Swerve, cocoa powder, baking powder and gelatin. Add your egg, milk, olive oil, apple cider vinegar, vanilla and blend together with whisk until combined well and batter is smooth.
- We poured a very thin layer of the vanilla batter to start, then mismatched the chocolate and vanilla. You can’t go wrong, it always comes out in an interesting pattern. This is a smaller loaf, if you’re using the 1 pound loaf pan, the batter will come up just 1/3 of the way to the top. It will double in size during baking.
- Making sure your oven is preheated, bake at 350 degrees for about 60 minutes in total. At 30 minutes in, cover tightly with aluminum foil for the last 30 minutes–this foil coverage will steam the bread, allowing it to cook the rest of the way through while staying nice and moist! Keep in mind, oven times can occasionally vary. And make sure to use oven mitts when securing the foil, that loaf pan will be hot!Â
- Remove from oven and transfer your bread to the freezer to cool-about 30 minutes.
- While you’re waiting for the bread to cool, go ahead and mix together your glaze: In a medium to large mixing bowl, add your melted butter, vanilla and milk. Sift cocoa, Swerve Confectioner and salt over the top. Blend with a hand mixer or whisk until smooth. If you wish to thicken the glaze, place it into the freezer for 5 minutes–the melted butter will harden, firming up the glaze.
- Spread glaze over cooled bread and serve.
- Enjoy! Store any leftovers in an airtight container and place in refrigerator.
- *These can also be made as muffins, keep in mind baking time will decrease to about 20-25 min. You can gently rotate the muffin tin 180 degrees at about 12 minutes in and just loosely place a piece of foil overtop and continue baking for another 8-12 minutes. Let them cool completely before removing from tin and enjoy!
- Prep Time: 10 minutes
- Cook Time: about an hour
- Category: Low-Carb
- Method: Baking
- Cuisine: Quick Bread
There is nothing better than a good marbled bread for breakfast. The texture looks incredible! I can taste this now with a cup of coffee 🙂
Thank you so much dear Noelle! I so agree, it just makes the morning sweeter! 😉
Wow what a beautiful marbled bread! You really outdid yourself here. Just amazing!! Can’t wait to try!
Aww thank you sweet Natalie! 😀 I hope you love it, I seriously think I could eat this everyday!
OMGoodness this looks so moist and beautiful! I love it’s Keto and that marbling is gorgeous! I wouldn’t be able to turn down deliciousness! Pinning!
You are just the sweetest, Kim!! 😀 Thank you so much, I can never resist marbled bread!